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Easy Chicken 65: Saucy, Fiery, Irresistible Indian-Style Chicken Snack Recipe

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4 from 14 reviews

This Easy Chicken 65 recipe delivers a saucy, fiery, and irresistible deep-fried chicken dish originating from South India. Featuring crispy chicken cubes marinated with spices and coated in a light batter, then fried to golden perfection and tossed in a flavorful chili garlic yogurt sauce with aromatic curry leaves and peppers, it’s perfect as a spicy appetizer or served alongside basmati rice.

Ingredients

For the Chicken Marinade and Frying

  • 1 lb boneless chicken breast, cut into ¾-1” (1.9-2.5cm) cubes
  • 1-1 ½ tsp red chili powder (or Kashmiri chili powder for milder heat)
  • 1 tsp freshly ground black pepper
  • 1 ½ tsp sea salt
  • ¼ tsp baking soda
  • 1 small egg, whisked
  • ¼ cup + 1 tbsp corn starch (corn flour)
  • 2 tbsp all-purpose flour
  • 1 tbsp water (if needed for mixing batter)
  • Neutral oil (as needed for deep frying)

For the Sauce and Tempering (Tarka)

  • ¼ cup water
  • 1/8 tsp red or deep orange food color (optional)
  • ¼ cup neutral oil (such as grapeseed oil)
  • 1 ½ tsp cumin seeds
  • 2 garlic cloves, thinly sliced
  • 2-3 small mild green chili peppers
  • 5 whole dried red chili peppers (small round/dundicut chili preferred)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 sprigs small fresh curry leaves (kari patta), leaves removed from stems
  • 1/3 cup South Asian-style chili garlic sauce (e.g., National or Mitchell’s brand)
  • 1/3 cup plain whole milk yogurt, whisked
  • 1/8 heaping tsp sea salt
  • Lemon wedges (optional, for serving)

Instructions

  1. Marinate chicken: Rinse chicken in cold water and drain well. Pat dry lightly. In a medium bowl, combine the chicken cubes with red chili powder, black pepper, sea salt, and baking soda. Toss well to coat evenly. Add the whisked egg and mix through. Finally, add the corn starch and all-purpose flour. Toss again to coat the chicken in a light batter, adding 1 tbsp water if the mixture is too clumpy or dry.
  2. Preheat oil: Heat a large, heavy-bottomed frying pan or pot over medium-high heat. Pour in enough neutral oil to reach at least ½ inch (1.27cm) depth to allow for deep frying without batter sticking. Once the oil reaches around 325-350°F (113-175°C), adjust heat to maintain this temperature range for frying.
  3. Fry chicken: Using tongs, gently lower chicken pieces into the hot oil, avoiding overcrowding. Fry in batches if needed. Turn the chicken pieces frequently for even cooking until they are crispy and golden brown all over, about 4-5 minutes. Maintain medium-high heat to ensure crispy outside and fully cooked inside.
  4. Remove fried chicken: Use a slotted spoon or spider strainer to transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Repeat until all chicken pieces are fried.
  5. Prepare colored water: In a small bowl or measuring cup, mix ¼ cup water with the optional red or deep orange food color. Set aside.
  6. Make tarka (tempering): Heat ¼ cup neutral oil in a large pan over medium heat. Add cumin seeds, sliced garlic, green chili peppers, and dried red chili peppers. Sauté, stirring constantly, for about 2 minutes until garlic starts to turn golden. Deglaze the pan by adding 2 tbsp water and stir until water evaporates.
  7. Develop sauce base: Add garlic paste, ginger paste, and curry leaves to the pan. Sauté for another 2 minutes until aromatic. Then stir in the chili garlic sauce, whisked yogurt, and 1/8 tsp salt. Increase heat to medium-high and simmer the sauce for 4-5 minutes, allowing it to thicken and for raw chili flavors to mellow.
  8. Add colored water and simmer: Pour in the prepared colored water mixture and bring back to a simmer for 2 minutes, enhancing the sauce’s vibrant color and flavor.
  9. Combine chicken and sauce: Add the fried chicken pieces to the pan and toss well to coat them evenly in the sauce. Taste and adjust salt if necessary. Simmer together for 1-2 minutes until the sauce thickens and clings to the chicken.
  10. Serve: Serve hot as a spicy appetizer or alongside basmati rice. Optionally garnish with lemon wedges for an added fresh tang.

Notes

  • Note 1: Cutting the chicken into uniform ¾-1” cubes ensures even cooking and optimal crispiness.
  • Note 2: The food coloring is optional and enhances the signature bright red appearance but has no impact on flavor.
  • Note 3: Choose a high-quality South Asian chili garlic sauce for authentic flavor; brands like National or Mitchell’s are recommended.
  • Note 4: To air fry, preheat air fryer to 400°F (200°C). Spray chicken pieces lightly with oil and air fry in a single layer for 12-15 minutes, turning halfway, until golden and cooked through.

Find it online: https://marthatasty.com/easy-chicken-65-saucy-fiery-irresistible-indian-style-chicken-snack-recipe/